So Healthy, So Good: Quinoa Salad with Arugula and Feta

I’m shooting 4 television shows this week for NBC 13 “Daytime Alabama”, and here’s one of the dishes I will be making. For those of you not familiar with quinoa, I hope that I can help out. Quinoa is an amino acid protein rich seed that has a fluffy slightly crunchy texture and a nutty flavor when cooked. You cook it just as you would cook rice although you need to rinse the seeds before cooking them. Most commonly considered a grain, quinoa is actually a relative of leafy green vegetables like spinach and Swiss chard with so many health benefits. Quinoa is a very good source of manganese as well as a good source of fiber, protein, magnesium, iron, copper and phosphorus. It is said to be helpful to those who get migraine headaches and helps reduce diabetes and atherosclerosis. I love this Quinoa Salad with Arugula and Feta as it’s so fresh, healthy and flavorful. Feel free to make it a main dish by adding cooked chicken or shrimp. This is the perfect dish to start the new year on the right (and healthy) foot.

Quinoa Salad with Arugula and Feta

Cook Time:

20 minutes

Prep Times:

25 minutes


6 servings


1 cup quinoa
2 cups vegetable broth
1/4 cup fresh lemon juice
1 teaspoon Dijon mustard
1 teaspoon grated lemon zest
1 clove garlic, minced
1/4 teaspoon freshly ground pepper
3 cups chopped arugula
1/4 cup chopped fresh Italian parsley
3/4 cup diced yellow squash
3/4 cup diced zucchini
1 large tomato, seeded and chopped
1/4 cup crumbled feta cheese


1. Bring quinoa and broth to a boil in a medium saucepan. Reduce heat and simmer 15 to 20 minutes or until liquid is absorbed. Set aside to cool completely.

2. Whisk together lemon juice, Dijon, lemon zest, garlic and pepper in a small bowl, mixing well.

3. Combine arugula, squash, zucchini, tomato and parsley in a large mixing bowl. Add quinoa, tossing gently. Add feta and lemon dressing and toss until combined. Serve immediately or refrigerate for up to 8 hours.

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